Name: Ladyfingers Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 large eggs (free range); 2/3 cup granulated sugar; pinch of salt; 1/4 tbsp vanilla extract; 1 tsp lemon zest (optional); 1 cup all purpose flour (sifted); 2 tbsp cornstarch; powdered sugar for dusting

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Introduction

Ladyfingers are light, airy cookies with a delicate texture that makes them perfect for desserts like tiramisu or enjoyed on their own. This recipe guides you through creating the ideal ladyfingers that are crisp yet tender, with a subtle hint of vanilla and lemon zest.

The image shows two white bowls with food items on a white marbled surface. The top bowl holds seven light brown ladyfinger cookies with a powdery sugar coating, neatly stacked side by side in one layer. Near this bowl, three more ladyfingers rest on a lavender cloth. To the right of the top bowl, there is one whole red peach with a smooth skin. At the bottom left of the image, another bowl contains five red apples with yellow patches, their shiny skin reflecting light. The bowls are placed on a white marbled surface with soft natural lighting, creating a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (free range)
2/3 cup granulated sugar
Pinch of salt
1/4 tbsp vanilla extract
1 cup all purpose flour (sifted)
2 tbsp cornstarch
1 tsp lemon zest (optional)
Powdered sugar for dusting

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
Step 2: Line two cookie sheets with baking paper.
Step 3: Fit a large piping bag with a 1/2-inch round tip. Roll the bag open and stand it upright in a tall glass or jar for easy filling.
Step 4: Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
Step 5: Using a hand mixer, whip the egg yolks with half the sugar until pale and fluffy.
Step 6: Beat in the vanilla extract.
Step 7: Fold in the lemon zest, if using, with a silicone spatula.
Step 8: Whip the egg whites on medium-high speed until fluffy. Gradually add the remaining sugar while continuing to whip until stiff peaks form. This step is crucial to prevent the cookies from spreading too much.
Step 9: Gently fold the whipped egg whites into the yolk mixture using a silicone spatula, taking care not to deflate the air.
Step 10: Whisk together the sifted flour, cornstarch, and salt in a small bowl.
Step 11: Slowly fold the flour mixture into the egg mixture until the batter is smooth and free of lumps.
Step 12: Transfer the batter to the piping bag, twist to close, and pipe finger-shaped cookies about 3 inches long and 1 inch wide, leaving 1 inch between each on the baking sheets. Hold the bag at an angle and lift straight up when finishing each finger.
Step 13: Dust the piped cookies with powdered sugar.
Step 14: Bake the cookies for 12 to 15 minutes until they are puffed and lightly golden.
Step 15: Bake the second tray following the same method.
Step 16: Let the cookies cool completely in the trays at room temperature.
Step 17: Transfer the cooled cookies to an airtight container to keep them crisp if not using immediately.

Tips & Variations

For a softer ladyfinger, reduce the baking time slightly and store them in an airtight container once cooled.
Add a dusting of cinnamon or cocoa powder to the powdered sugar for a subtle flavor twist.
Use fresh lemon zest for the best citrus aroma and avoid using pre-packaged zest that can be dry or bitter.
If you don’t have a piping bag, use a plastic sandwich bag with the corner snipped off.

Storage

Store ladyfingers in an airtight container at room temperature for up to 3 days. They can soften over time, so to refresh their crispness, warm them lightly in a low oven for a few minutes before serving. Ladyfingers are best enjoyed fresh but can be refrigerated for up to a week or frozen for up to a month. Thaw at room temperature before use.

How to Serve

The image shows four light golden brown ladyfinger biscuits with a fine sugar coating resting on a lavender paper towel. Two of the ladyfingers are whole, laying flat, and two are broken in half, showing a soft, airy pale yellow inside. In the background, there is a white plate stacked with more ladyfingers lined with a lavender napkin. Nearby, several red apples with light yellow patches are visible, and one large red apple is positioned close to the ladyfingers on the paper towel. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ladyfingers without a stand mixer?

Yes, you can use a hand mixer to whip the egg whites and yolks. Make sure to whip the egg whites until stiff peaks form to achieve the right texture.

What can I use ladyfingers for?

Ladyfingers are commonly used in desserts like tiramisu, charlotte cakes, or as a light accompaniment to coffee and tea. Their airy texture also makes them ideal for soaking up syrups or coffee.